Author Archives for Emily Davenport, Managing Editor

About Emily Davenport, Managing Editor

Mummy to Isaac and twins Jasmine and Maisy, and Managing Editor of the Dairy Diary, Dairy Cookbooks and Recipe Diaries. Printmaker too, when I find the time! Cheery, busy and a little tiny bit cheeky.

Recipe of the Week: Noisette Coffee

Café Noisette

 

Café Noisette

A quick and easy Café Noisette recipe taken from the Dairy Diary.

A must for coffee lovers.

GO TO RECIPE

 

Win a Nutribullet

Win a Nutribullet Magic Bullet Set

Whizz up any drink with ease with your very own Nutribullet – the must-have for every kitchen (as well as a Dairy Diary of course).

Click here for your chance to win.

ENTER

 

#TripleTested

#RecipeOfTheWeek

#Win

#Competition

#Nutribullet

 

‘The Big Broth’ and WIN a fantastic soup maker

The Big Broth is a souper fundraising event

Serve soup for friends, top it with a smile and raise money to help homeless young people.

By hosting a Big Broth soup party for friends, family or work colleagues you can raise money for Centrepoint – a fantastic charity providing young homeless people with accommodation, health support and life skills.

This is the perfect recipe – simply adjust the quantities to make your own pot of soup.

 

Smoky Carrot Soup with Quinoa & FetaSmoky Carrot Soup with Quinoa Feta

A comforting, classic soup taken from the Dairy Diary 2019 and a real crowd-pleaser.

For more information click here.

GO TO RECIPE

 

 

 

 

 


 

Win a Morphy Richards Soup Maker

 

Win a Morphy Richards Soup Maker

Dairy Diary is giving you the chance to win this fantastic soup machine.

Much-loved in our office, this souper (sorry!) machine makes delicious soup in just a few minutes.

Add chopped veg and stock, push the button, and in a few minutes – perfect soup.

You can choose chunky or smooth settings so that the soup is made to your desired consistency.

And you can pop it in dishwasher too!

Enter now… good luck!

ENTER NOW

 

 

 

 

 

 

#TheBigBroth
#Centrepoint
#Win
#Competition
#TripleTested
#Soup

We need your help to choose the next Dairy Diary cover

Help us to choose the next Dairy Diary cover

We need your help to choose the next Dairy Diary cover

We are busy in the Dairy Diary office finalising the design for the 2019 edition. We have almost finished, but we need your help to choose the best cover!

Please take a close look at the eight designs and tell us what you think.

The survey will only take
a couple of minutes.

One lucky respondent will receive a free Dairy Diary 2018!

Thanks so much for your assistance.

Emily

TAKE SURVEY

Recipe of the Week | Choc ‘n’ Nut Chelsea Buns

Chocolate and Nut Chelsea Buns

Choc ‘n’ Nut Chelsea Buns

Neatly linking National Baking Week with National Nut Day, these delicious Choc’n’Nuts Chelsea Buns look impressive, yet they are quite easy to prepare and bake.

Bake them this weekend and share with your friends. They’ll love them!

Choc'n'Nuts Chelsea Buns

 

 

Recipe taken from the Dairy Diary 2018.

Dairy Diary 2018 now available

 

 

Recipe of the Week: Double Lemon Puddings

Double Lemon Puddings

A light lemon sponge with a secret sauce, these lovely little puds are from the Dairy Diary Favourites cookbook, which is available to order online now.

 

Double Lemon Puddings

  • Servings: 4
  • Difficulty: easy
  • Print

Calories 539 per portion
Fat 27g (15g sat) per portion
Suitable for vegetarians
Suitable for freezing

Ingredients

  • Lemon curd 5 tbsp
  • Lemons 2, grated zest and juice
  • Butter 110g (4oz), softened
  • Caster sugar 110g (4oz)
  • Eggs 2, lightly beaten
  • Self-raising flour 110g (4oz)
  • Icing sugar to dust

Instructions

  1. Preheat the oven to 190°C/170°fan/Gas 5. Lightly grease four 175ml (6fl oz) ramekins.
  2. Beat together the lemon curd and half the lemon juice and spoon into the ramekins.
  3. Put half the lemon zest and the rest of the lemon juice with the butter, caster sugar, eggs and flour into a mixing bowl or food processor and mix well. Divide the mixture among the ramekins (do not fill right to the top as the mixture will rise) and bake for 20 minutes until risen and golden.
  4. Leave for a few minutes before serving, as the lemon curd will be very hot! Serve with a dusting of icing sugar and the remaining lemon zest.

Cook’s tip. Lemon puddle pudding but made with the easiest sauce ever – what could be simpler than stirring extra lemon juice into lemon curd?

 

Dairy Diary Favourites Cookbook

Enjoy 100 of the best recipes from 35 years of the Dairy Diary, including at least one from each edition.
From speedy weekday meals to tested crowd-pleasers, there is something for everyone in this beautiful cookbook.
And it’s only £8.25!

Click here for more information

 

#recipeoftheweek

#tripletested

A Fabulous Fern for Shady Corners

Seasonal Garden Ideas

Fabulous Fern

Here’s a show that’s strictly for the summer months – a magnificent bird’s-nest fern lighting up a shady corner with its huge, wavy-edged, apple-green fronds.

Warm, moist conditions in shade are a must – plus indoor shelter for the rest of the year.

Grow the fern as an indoor plant until summer temperatures outdoors are warm enough – 16°C (60°F) at the very least. Bring indoors again at the end of summer to a heated greenhouse, conservatory or living room.

Planting the fern should take about a hour or so – it’s quite big so will take some handling.

 


 

What you need

Plants
A specimen-sized bird’s-nest fern (Asplenium nidus).

Equipment

  • Large terracotta, ceramic or plastic container with drainage holes.
  • Humus-rich compost with added grit or sharp sand for drainage.
  • Broken crocks for drainage.
  • Trowel.

 

1 Line the container with broken crocks for drainage. Half-fill with the compost. Check the level of the compost by placing the fern, in its original pot, inside the container – it should be planted at the same level as it was before. Adjust the level of compost as necessary.

2 Plant the fern into the compost, firming in well. Top up the compost to within 5cm (2in) of the rim of the pot. Water thoroughly.

3 Bring the fern outside when the weather is warm and position in a shady, sheltered spot. Keep it moist at all times and feed weekly with a liquid fertiliser during the growing season.

Tip

If the care, attention and exacting conditions required by bird’s-nest fern seem a little daunting, then try its smaller relative, the hart’s-tongue fern (Asplenium scolopendrium, also known as Phyllitis scolopendrium or Scolopendrium vulgare). This fern is frost hardy and reaches about 30cm (12in) tall, with a spread of 45cm (18in). It does well in damp, shady places and likes well-drained, alkaline soil. The variety ‘Marginatum’ has most attractive frilly edged fronds.

Note

If conditions are right, bird’s-nest fern can produce fronds over 90cm (3ft) long and 20cm (8in) wide with their trademark thick black midrib. Bear this size in mind for when you need to move the plant around and when it comes to repotting into a larger container.

Aftercare

Remove old or damaged fronds as they appear.  Keep warm, moist and humid at all times, though you can lessen watering during the winter.

 


 

Seasonal Garden IdeasA project from Seasonal Garden Ideas.

Now available for just £3.99!

    Buy Seasonal Garden Ideas

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